Masoor dal masala - brown lentil curry
A yummy, one pot dal recipe, with brown lentils (sabut masoor dal) that is yummy and so healthy. Tastes great just as is and also pairs well with both Indian flatbreads and rice
Equipment
- Shallow cooking pot
- Pressure cooker
Ingredients
- ½ cup sabut masoor dal/ brown lentils washed and soaked in water for 2 hours
- 1 large onion finely chopped
- 1 medium tomato finely chopped
- 1 tbsp ginger finely chopped
- 1 tbsp garlic finely chopped
- 1 tsp green chillis finely chopped (optional)
- 2 tbsp coriander leaves chopped
- 2 dried red chillis
- 1 tsp cumin seeds
- 4-5 black peppercorns
- 1 bay leaf
- 1 tsp turmeric powder
- 2 tsp chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 2-3 tbsp lemon juice
- 2 tbsp ghee
- 2-3 tbsp oil
- salt to taste
Instructions
- Drain the soaked masoor dal/ brown lentils and cook/pressure cook it with 1 cup of water, turmeric and a teaspoon of salt until soft
- In a cooking pot heat the oil and add all the whole spices. When they turn fragrant, add the ginger, garlic and chilies and fry until fragrant. Next add onions and cook until they are soft and translucent
- Add the tomatoes and cook until mushy. Tip in all the spice powders (except garam masala), salt* along with ½ cup of water, cook until oil separates from this masala
- Then pour in the cooked dal and mix well. Simmer for 7-10 minutes - add more water if you need to adjust the dal's consistency
- Once your dal is a thick, luscious, turn the flame off add the lemon juice and sprinkle over garam masala, ghee and coriander. Mix well
- Serve the masoor dal masala hot along with some rice or roti, with some lime wedges on the side or just as is with some chopped onions. Enjoy!
Notes
- *Be mindful, since salt has been added while boiling the masoor dal as well
- In case your dal remains watery, simmer it uncovered until you've achieved the consistency you like
- You could make the entire dal in ghee itself
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres